Finnish Salmon Soup

Finnish Salmon Soup, known locally as Lohikeitto, is a soul-warming Nordic classic that perfectly captures the essence of home cooking in Finland. This creamy, golden broth is brimming with succulent salmon and tender root vegetables, making it a sophisticated yet simple meal for any day of the week.

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What makes this soup truly special is the contrast between the velvety texture of the heavy cream and the fresh, herbaceous notes of the dill, creating a balance that is both light and incredibly satisfying.

Ingredients

• Fish & Seafood: 400 g (14 oz) skinless salmon fillet, boneless, cut into bite-sized cubes
• Vegetables: 600 g (1.3 lbs) potatoes, peeled and cut into 2 cm (¾ inch) cubes; 1 medium carrot, sliced; 1 small leek, white and light green part, thinly sliced; 1 small yellow onion, finely chopped; 1 bunch fresh dill, finely chopped (reserve some for garnish)
• Broth & Dairy: 1 L (4 cups) fish stock or water; 200 ml (¾ cup + 2 tbsp) heavy cream; 1 bay leaf
• Seasonings: 2 tsp salt (to taste); ½ tsp ground white pepper; 1 tbsp butter

Instructions

Step 1

In a large pot, melt the butter over medium heat. Add the onion, leek, and carrot. Sauté for 4–5 minutes until slightly softened.

Step 2

Add the potatoes, bay leaf, and fish stock (or water). Bring to a boil, then reduce heat and simmer for 12–15 minutes until the potatoes are almost tender.

Step 3

Gently add the salmon cubes to the pot. Simmer for 5–6 minutes until the salmon is just cooked through.

Step 4

Stir in the heavy cream and chopped dill. Season with salt and white pepper. Simmer for 2–3 more minutes; do not boil.

Step 5

Remove from heat. Discard the bay leaf. Ladle the soup into bowls and garnish with reserved fresh dill.

Zusatztipps für die Zubereitung

For an extra layer of richness, you can add a small knob of butter directly into each bowl before serving. It is crucial to keep the heat low once the cream has been added; letting the soup boil at this stage can affect the texture of the dairy.

Varianten und Anpassungen

While fresh salmon is traditional, you can substitute it with smoked salmon for a deeper, more savory flavor profile. Additionally, feel free to adjust the amount of heavy cream to your liking to create a lighter or more indulgent broth.

Serviervorschläge

This soup is best enjoyed with a side of traditional Nordic rye bread or crispbread, which is perfect for dipping into the creamy broth. A glass of chilled white wine can also complement the richness of the fish and cream.

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Once you taste this authentic Finnish salmon soup, it will surely become a staple in your winter recipe rotation. Simple, elegant, and deeply satisfying, it is the ultimate expression of Nordic comfort.

Recipe FAQs

→ Can I use frozen salmon instead of fresh?

Yes, frozen salmon works well. Thaw completely and pat dry before cutting into cubes to ensure even cooking and prevent excess water from diluting the broth.

→ What can I substitute for heavy cream?

You can use half-and-half for a lighter version, or coconut cream for a dairy-free alternative. Adjust the amount to achieve your desired richness.

→ How do I prevent the salmon from overcooking?

Add the salmon cubes only after the potatoes are almost tender, and simmer gently for just 5-6 minutes. The fish should be opaque and flake easily when done.

→ Can I make this soup ahead of time?

Yes, but add the cream and dill just before serving to maintain freshness. Store the base separately and reheat gently to prevent the salmon from becoming tough.

→ What type of potatoes work best?

Waxy potatoes like Yukon Gold hold their shape well during simmering. Avoid starchy varieties like Russets, which may break down and make the soup cloudy.

→ Is fish stock necessary or can I use water?

Fish stock adds depth, but water works fine. The salmon and vegetables provide plenty of flavor. You can also use vegetable stock as a middle-ground option.